S.   1)1,!  RICULTURE. 

OFFICE  OF  EXPERIMENT  STA! .  JUTE  LECTURE  NO.  4. 


A.   C  TRUE,    £ 


SYLLABUS  OF  ILLUSTRATED  LECTURE 


ON 


PROFITABLE  CATTLE  FEEDING 


BY 


FREDERICK  B.  MUMFORD,  M.  S., 

Professor  of  Animal  Husba i  I  fissouri. 


WASHINGTON: 

GOV  I        NT  PRINTING  OFFICE. 
1905. 


r 


m 


U.  S.   DEPARTMENT    OE    AGRICULTURE. 

OFFICE  OF  EXPERIMENT  STATIONS— FARMERS'  INSTITUTE  LECTURE  NO.  4. 


A.  C.  TRUE,    Director. 


SYLLABUS  OF  ILLUSTRATED  LECTURE 


ON 


PROFITABLE  CATTLE  FEEDING. 


BY 


FREDERICK  B.  MUMFORD,  M.  S., 

Professor  of  Animal  Husbandry,  University  of  Missouri. 


WASHINGTON: 

GOVERNMENT     PRINTING     OFFICE. 
1905. 


PRKIWTORY  NOTE. 


This  syllabus  of  a  lecture  upon  Profitable  Cattle  Feeding,  by  Fred- 
erick B.  Mumford,  M.  S..  Professor  of  Animal  Husbandry,  Univer- 
sity of  Missouri,  and  Acting  Director  of  the  Missouri  Agricultural 
Experiment  Station.  Columbia,  Mo.,  is  accompanied  by  4.".  views 
illust  rating  this  topic.  The  syllabus  and  views  have  been  prepared  for 
the  purpose  of  aiding  farmers1  institute  lecturers  in  their  presentation 
of  this  subject  before  institute  audiences. 

The  numbers  in  the  margins  of  the  pages  of  the  syllabus  refer  to 
.similar  numbers  on  the  lantern  slides  and  to  their  legends  as  given  in 
the  Appendix;  those  in  the  body  of  the  text  refer  to  corresponding 
numbers  in  the  list  of  authorities  and  reference-,  page  20. 

In  order  that  those  using  the  lecture  may  have  opportunity  to  fully 
acquaint  themselves  with  the  subject,  references  to  its  recent  literature 
are  given  in  the  Appendix. 

John  Hamilton. 
Farmers'  Institute  Specialist. 

Recommended  for  publication. 
A.  C.  True,  Director. 

Publication  authorized. 

James  Wilson,  Secretary  of  Agriculture. 

Washington,  D.  C,  April  /■'.  1905. 

(2) 


PROFITABLE  CATTLE  FEEDING. 


By  Frederick  B.  Mumford,  M.  S. 


FACTORS  WHICH  DETERMINE  PROFIT. 

The  most  important  factors  which  determine  profit  from  cattle- 
feeding  operations  are: 

I.  Conformation  or  type. 

II.  Quality. 

III.  Breeding. 

IV.  Age. 

V.  Feeding  methods. 

CONFORMATION  OR  TYPE  OF  ANIMAL. 

By  the  conformation  or  type  is  meant  the  form  and  inherited 
tendencies  of  the  animal  which  make  him  peculiarly  adapted 
for  the  production  of  a  certain  animal  product.  The  most 
approved  type  of  beef  animal  is  one  that  can  produce  the  largest 
amount  of  valuable  beef  from  the  smallest  consumption  of  food. 
In  trying  to  determine  the  most  profitable  type  of  animal  for 
beef  production,  it  will  first  be  necessary  for  us  to  consider 
the  finished  product.  What  are  the  demands  of  the  market? 
What  kind  and  quality  of  beef  brings  the  highest  price? 

Cuts  of  Beef. — The  accompanying  diagram  illustrates  clearly 
the  most  approved  method  of  cutting  up  a  beef  carcass,  giving 
the  amounts,  the  names,  and  the  prices  received  for  the  various 
butcher's  cuts.  This  diagram  illustrates  the  carcass  of  a  well- 
fattened  grade  steer  weighing  1,200  pounds  alive  or  800  pounds 
dressed  weight.  Of  this,  708  pounds  is  marketable  meat.  A 
careful  study  of  this  illustration  will  show  that  the  high-priced 
cuts  are  taken  from  the  ribs,  loin,  and  hind  quarters.  These 
valuable  cuts  together  weigh  346  pounds,  and  at  Chicago  prices 
in  1896  would  retail  for  £44.55.  The  cheaper  cuts  from  the 
fore  quarters,  belly,  and  flank  weigh  362  pounds  and  would  retail 
for  only  816.48.  It  is  apparent  from  a  study  of  this  diagram 
that  the  high-priced  and  valuable  cuts  are  all  found  on  the  back 

(3) 


View. 


and  loin  of  the  animal.  It  naturally  follow-  that  an  animal 
ha\  Lng  a  broad,  thick-fleshed  back  and  loin  will  have  a  relatively 
high  proportion  of  these  costly  mc.it  cut-.  A  pound  of  porter- 
house may  -ell  for  20  cents,  while  a  pound  of  rib-plate  brings 
only    I  cents.      Thu8,  when   a    load   <>\'    fat   cattle  are    -hipped   to 

market,  the  buyer  examine-  them  always  With  a  view  to  the 
amount  of  porterhouse,  sirloin,  and  prime  of  rib  butcher's  cuts 

that    can    he   secured.      The   cheaper  cut-  -ell    for   less    than    the 

buyer  pay-  live  weigh!  for  the  animal.  The  profit  comes  chiefly 
from  the  advanced  price  on  the  better  cut-.  Fifty  pound-  dif- 
ference in  the  weight  of  an  animal,  if  that  difference  IS  <\ii< 
the  increased  weight  of  the  porterhouse,  sirloin,  and  prime  of 
rib,  may  make  a  difference  <>f  98  to  $10  in  the  live-weight  value 
of  the  animal.      On  the  other  hand.  50  pounds  difference  in  the 

weight  of  an  animal,  if  that  difference  i-  due  to  an  increased 
development  of  ribs-plate  or  other  cheap  cut-,  may  make  a  dif- 
ference of  only  Si'  in  the  live-weight  value  of  the  animal. 

View  No.  'J.  -how-  the  method  of  cutting  up  beef  for  whole- 
sale.    Tie1  prices  arc  also  indicated. 

View  No.  3  gives  the  location  and  name-  of  the  several  parts 
of  a  beef  animal. 

(  rENERAL  FORM  OF  THE  FEEDER. — A  good  feeder  ha-  a  -trong 
back  and  a  straight  top  l;ne.  The  underline  should  also  be 
approximately  straight,  and  especially  -hould  it  be  carried 
hack  by  a  low  Hank.  In  judging  this  point  in  a  lean  animal 
wt  -hould  give  due  credit  to  a  deep,  expanded  paunch,  which 
is  indicative  of  great  capacity.  Above  all  thing-  in  connection 
with  straight,  uniform,  and  parallel  lines,  a  deep  and  broad 
frame  giving  the  general  appearance  of  a  low  set  and  blocky 
form  should  be  insisted  upon.  This  type  i-  particularly  valu- 
able in  producing  baby  beef,  but  care  -hould  be  taken  not  to 
overestimate  this  characteristic.  Extreme  pony-built  animals 
as  well  as  rangy  ones  should  be  avoided.  A  certain  elasticity 
of  movement  and  vigor  of  action,  giving  the  animal  a  stylish 
appearance,  La  a  valuable  character.1"  Coarseness  and  lack  of 
smoothness  indicate  inferior  feeding  qualities 

QUALITY  IN  BEEF  CATTLE. 

An  animal  possessing  a  coat  of  tine,  bright,  silky  hair;  a  loose, 
pliable  skin  of  medium  thickness,  and  a  tine,  dense,  smooth  bone 
is  said  to  possess  "quality."    These  characteristics  are  invariably 
associated  with  early  maturity  and  rapid  fattening.     The  p 
session  of  these  valuable  qualities  doe-  not  necessarily  imply 

ferencee  on  page  20. 


View. 


greater  gains  on  the  same  food,  but  it  does  imply  that  an  animal 
of  good  quality  can  be  finished  earlier,  and  consequently  on  less 
food  than  would  be  required  for  animals  that  are  covered  with 
a  hard,  papery  skin  which  clings  tightly  to  the  carcass  and  that 
are  distinguished  by  coarse,  Large  heads,  large  bone,  and  a 
general  lack  of  harmony  in  the  development  of  parts. 

Importance  of  Early  Maturity. — How  important  the  qual- 
ity of  earl}T  maturity  is  in  practical  feeding  operations  may  be 
seen  from  a  study  of  the  experiments  which  have  been  made  on 
the  subject.  In  this  connection,  however,  it  must  always  be 
remembered  that  early  maturity  means  both  that  an  animal  may 
be  finished  at  a  comparatively  young  age,  and  also  that  at  any 
given  period  of  development  he  may  be  satisfactorily  fattened 
during  a  shorter  feeding  period,  and  therefore  with  a  smaller 
absolute  amount  of  food.  The  shorter  the  feeding  period,  if  the 
cattle  are  receiving  a  full  feed  of  grain,  the  less  food  will  be 
required  to  produce  a  pound  of  gain.  This  is  clearly  shown 
by  the  following  table: 3 

Cost  of  gain  in  feeding  periods  of  different  lengths. 


Period. 


56  davs . 
tS4  -lavs. 
112  days 
140  days 
168  davs 
182  davs 


Grain 
feed  re- 
quired 
for  100 
pounds 

gain. 


Pounds. 
730 

807 
840 
901 
927 
1,000 


Increase 

of  feed 

required. 


Per  cent. 


8 


0 


10 


11 


It  will  be  seen  from  this  table  that  it  requires  37  per  cent 
more  grain  to  produce  a  pound  of  gain  at  the  close  of  the  feed- 
ing period  than  at  the  beginning.  In  other  words,  if  these 
animals  could  have  been  finished  in  three  months  instead  of  six 
months  the  resulting  profit  would  have  been  largely  increased. 

Quality  in  the  Fat  Animal. — While  quality  in  fat  animals 
is  indicated  in  general  b}7  the  same  features  that  characterize 
feeders,  we  are  in  addition  called  upon  to  take  account  of  the 
actual  composition  of  the  flesh  itself.  Excessive  fatness  is  not 
necessarily  an  indication  of  high  quality  in  a  fat  animal.  The 
qualities  most  desired  in  a  finished  animal  are  a  carcass  that 
sses  a  small  percentage  of  offal  or  waste  parts  and  a  high 
percentage  of  edible  meat.  Of  this  edible  portion  there  should 
be  an  especially  large  development  of  the  porterhouse,  sirloin, 
and  prime  of  rib  cuts.     High  quality  also  demands  that  the  flesh 


12 


6 


Ffcw. 


when  exposed  for  sale  shall  exhibit  a  well-marbled  appearance, 

resulting  from  alternate  layers  of  Cat  and  lean,  and  in  particular 
that  there  he  a  good  dial  rihut ion  of  fat  intermingled  with  the 
muscular  fibers.  SuchmeaJ  possesses  a  flavor,  tenderness,  and 
juiciness  that  commends  it  to  the  most  exacting  palate. 

The  process  of  fattening  an  animal  develops  and  improves  all 
of  the  foregoing  desirable  characteristics.  A  fat  animal  dresses 
a  much  higher  percentage  of  edible  bee!  and  a  Less  percentage 

13  of  offal  <>r  waste.  Such  an  animal  also  furnishes  a  better  flavored, 
more  tender  and  juicy  flesh  than  a  lean  one.  Animals  are  fat- 
tened, therefore,  to  improve  their  quality. 

The  above  considerations  have  primarily  to  do  with  the  dr< 
carcass.     But  we  are  from  necessity  compelled  to  determine  by 
an  examination  of  the  living  animal  whether  or  not  the  partic- 
ular individual  before  us  possesses  qualities  most  desirable  on 
the  butcher's  block. 

14  What  are  the  indications  of  prime  quality  in  the  finished 
fat  BteeH  "Desirable  quality  in  flesh  i^  indicated  by  a  firm,  yet 
mellow  and  springy  consistency  of  the  flesh  at  the  crops,  along 
the  hack,  at  the  loins,  and  even  on  the  Bide,  beneath  the  gentle 
pressure  of  the  outstretched  hand."'  I  Fndesirable  quality,  on 
the  other  hand,  is  indicated  by  a  large  head,  coarse  bone, 
unevenly  distributed  and  patch y  flesh,  particularly  about  the  base 
of  the  tail,  where  in  over-fat  steers  or  those  of  inferior  quality 
we  frequently  see  bunches  or  rolls  of  fat. 

It  might  be  inferred  from  what  has  been  stated  that  the  feed- 
ing or  fattening  process  is  altogether  responsible  for  the  qualify, 
but  above  and  beyond  the  in  Hue  nee  of  feeding  stands  the  influ- 
ence of  the  individual  and  his  inherited  tendencies.2 

BREEDING. 

High  Quality  from  Good  Breeding. — No  proposition  in  the 
whole  realm  of  live  stock  husbandry  has   been  more  definitely 

15  demonstrated  than  that  well-bred  animals  are  of  better  quality 
than  poorly-bred  and  can  be  fed  more1  profitably.     There  are 

16  horses  that  can  cat  a  bushel  of  oats  and  in  some  way  extract 
energy  therefrom  sufficient   to   trot   a   mile   in   two  minutes. 

IT  There  are  other  horses  that  may  consume  the  same  amount  of 
food  and  may  even  have  the  advantage  of  the  same  training, 
but  can  never  succeed  in  extracting  more  than  enough  energy 
to  trot  the  same  mile  in  five  minutes.  There  are  cows  that 
when  led  a  certain  amount  of  food  will  easily  produce  iJ,M> 
pounds  of  butter  in  one  year,  while  there  are  others  that  will 
produce  only  loo  pounds  of  butter  annually,  although  fed 
exactly  the  same  food  in  kind,  quality,  aiul  amount. 


View. 


It  is  as  true  also  that  among  beef  cattle  some  arc  capable  of 
consuming  a  certain  definite  amount  of  food  and  producing 
therefrom  a  fine  quality  of  flesh  which  sells  readily  for  6  cents 
live  weight,  while  other  cattle  fed  on  the  same  food  under  the 
same  conditions  sell  slowly  at  4  cents  per  pound.  This  great 
difference  is  not  due  primarily  to  the  feeding,  but  to  the  breed- 
ing of  the  animal. 

At  the  Iowa  Experiment  Station  cattle  of  various  breeds  were 
fed  for  nine  months.1  The  gains  made  were  approximately  the 
same  and  the  food  required  to  produce  a  given  gain  was  about 
equal  with  all  breeds.  But  when  these  cattle  were  offered  for 
sale  in  the  Chicago  yards  the  strictly  beef-bred  animals  brought 
|2.22£  per  hundred  more  than  others  not  specifically  bred  for 
their  beef  qualities.  The  Shorthorn,  Aberdeen  Angus,  and 
Hereford  steers  easily  brought  the  highest  price  of  the  day, 
while  the  Jerseys  and  Holsteins  wTere  sold  for  scarcely  enough 
to  pay  for  their  feeding  and  shipping.  Director  Curtiss  says: 
"The  Jersey  took  on  flesh  rapidty,  and  was  exceedingly  fat 
and  well  finished.  He  was  as  good  as  it  was  possible  to  make 
a  Jersey  steer,  yet  when  he  went  to  market  he  had  to  sell 
$2.12^  below  top  quotations,  while  the  Hereford  was  one  of  a 
carload  to  sell  10  cents  above  the  top  for  any  other  cattle  on 
the  market." 

In  the  report  of  a  very  carefully  conducted  block  test  at  the 
Missouri  Station,4  some  data  are  published  from  which  the  fol- 
lowing table  is  deduced,  showing  the  development  of  the  high- 
priced  cuts  in  the  pure-bred  Shorthorn,  Hereford,  and  Aberdeen 
Angus  steers,  as  compared  with  scrubs:14 

Table  showing  that  heaviest  high-priced  cuts  are  found  pn  beef-bred  animals. 


Percent- 

Weight 

age  of 

Weight 

of  porter- 
house 

porter- 
house 

Breed. 

all  cuts. 

and 

and  sir- 

sirloin. 

loin  to 
total. 

Pounds. 

Pounds. 

Per  cent. 

1,046 
1,007 

127 
109 

12.1 

Hereford 

10.7 

Angus 

980 

109 

11.1 

Scrub 

824 

82 

9.1 

It  is  shown  in  the  above  table  that  a  wide  difference  in  the 
percentage  of  highly  valuable  meat  may  exist  between  beef- 
bred  and  scrub  or  native  cattle.  But  scrub  as  used  here  does 
not  mean  inferiorit}T  in  general  health,  condition,  or  ability  to 
gain  well  on  a  given  amount  of  feed.  The  term  "  scrub  "  in  this 
bulletin  was  used  merely  to  designate  an  animal  of  no  special 
23878— No.  4—05 2 


18 


19 


20 


s 


breeding  as  opposed  t<>  those  of  the  beef  breeds.     As  a  matter 

of  Tact,  in  the  experiment  here  quoted,  the  scrub  was  preemi- 
nently the  most  thrifty  and  made  better  gains  than  some  of  the 
pure-bred  steers.  Thie  only  emphasizes  again  tin'  incontroverti- 
ble fact  that  mere  ability  to  eat  well  and  gain  well  docs  not 
accurately  measure  a  -teer*-  value  a-  a  profitable  feeder.  The 
main  thing  i-  to  feed  animal-  of  the  right  type,  and  thus  place  on 
the  market  a  product  of  greater  value. 

The  results  of  carefully  conducted  experiment-,  the  experi- 
ence <>f  the  practical  feeder  and  of  the  great  packing  hoi 

and  the  fmal  and  decisive  test  of  the  butcher's  block  all  a§ 
in  pronouncing  the  well-bred  animal  the  most  profitable  one. 
And  these  well-bred  beef  animal-  are  most  profitable  beca 

they  fultill  the  requirement-  as  to  conformation.7 

We  hear  it  frequently  stated  that  pure-bred  animal-  are  more 
profitable  because  thev  are  aide  to  produce  more  gain  from  a 
given  amount  of  food.     This  statement  can  not  he  substantiated. 

21  The  experiment-  all  point  to  the  fact  that  the  well-bred  animals 
are  more  profitable  because,  a-  shown  above,  thev  prod:; 
much  more  valuable  product,  and  not   because   thev  are  able  to 
produce  a  greater  bulk  on  the  same  amount  of  food. 

22  View  22  represents  a  good  type  for  profitable  feeding.     This 
is  from  a  photograph  of  a  steer  fattened  at  the  Missouri  Experi- 
ment Station,  taken  April   1.  r.*Oi>.     The  steer  was  at  that  time 
23  months  old  and  during  the  winter  from  December  '24:.  1901, 
had  received  only  6  pounds  of  corn  daily  and  17  pound-  of  cow- 
pea  hay.      lie  had  gained  an  average  of  1.3  pounds  per  day  for 
the  period  named.      Notice  particularly   the  uniform,   straight 
lines:  the  short  neck  and  generally  thick-set  appearanc 
back  is  broad  and  thick  fleshed,  and  spring  of  the  rib  is  e.v 
tionally  good.     The  legs  are  short  and  of  medium  fineness 
the  head  is  short  and  not  lean. 

'2t>  View  23  represents  the  poorest  feeder  in  a  large  herd  in  the 

experimental  feed  lot-  at  the  Missouri  Station.  This  steer  was 
of  the  same  age  a-  that  shown  in  view  ^-.  He  had  the  same 
grain  ration  and  cowpea  hay  and  sorghum  \'ov  roughage.  He 
gained  1.1  pounds  daily.  Such  a  steer  requires  lone-  feedin 
properly  finish.  Notice  the  entire  lack  of  straight,  even, 
and  uniform  line-.  The  head  is  large,  the  neck  long  and  thin, 
and  the  shoulders  coarse.  The  legs  are  too  lone- and  the  body 
too  -hallow.  The  rangy  appearance  of  this  animal  i.-  intensi 
by  sharp  hip-  and  pin  bone-,  rather  long,  narrow  hack,  and  Hat 
ribs.  Hi-  girth  Is  Very  deficient  and  no  part  of  him  can  be 
called   thick   fleshed.      He  had  the  same   amount  of  corn   dailv 


as  the  animal  shown  in  view  22.  and  all  the  cowpea  hay  In-  could 
eat.  A  close  comparison  of  these  two  views  (22  and  23)  will  be 
very  helpful  to  the  student  of  animal  types. 

AGE. 

Influence  of  Age  on  Cost  of  G-ain. — In  general  the  pres- 
ent practice  is  to  place  all  classes  of  meat-producing  animals  on 
the  market  at  a  younger  age  than  formerly.  The  time  was  when 
fat  cattle  were  not  considered  mature  or  as  furnishing  the  finest 
quality  of  beef  until  they  were  1  or  5  years  old.  It  is  now  no 
uncommon  thing  for  beef  animals  to  be  placed  on  the  market 
well  finished  at  the  age  of  12  to  15  months.  Hogs  formerly 
were  fed  to  a  weight  of  100  to  600  pounds,  and  2  or  3  year 
old  wethers  filled  the  pens  of  the  sheep  feeders.  Now,  however, 
it  is  the  common  practice  to  finish  young  animals. 

What  influence  has  this  change  in  market  requirements  had 
upon  the  business  of  the  stock  feeder?  Undoubtedl}T  it  has 
been  distinctly  favorable  to  the  profitable  production  of  meat 
animals.  No  material  fact  in  stock  feeding  has  been  more  defi- 
nitely demonstrated  than  that  the  cost  of  gain  depends  directly 
upon  the  age  of  the  animal.12  The  younger  the  animal  the  less 
food  is  required  to  produce  a  pound  of  gain. 

The  following  table,  prepared  from  data  obtained  in  experi- 
ments by  the  Central  Experimental  Farm  of  Canada5  in  feeding 
calves,  }Tearlings,  2-year-olds,  and  3-year-olds  clearly-  indicates 
this  fact: 

Influence  of  age  on  cost  of  beef. 


Age. 

Daily 
gain. 

Gain  in 
186  days. 

Cost  of 

100 

pounds 

gain. 

Profit  per 
steer. 

Profit  per 

1,000 
pounds, 

live 
weight. 

3  vears 

Pounds. 
1.65 
1.67 
1.85 

Pounds. 
307 
311 
345 
398 

$6.22 
5.70 
4.65 
3.60 

$16. 53 
20.50 
26.07 
14.11 

$12.80 

19  10 

1  vear  

27. 30 

Calf 

2.14 

31.00 

This  table  shows  conclusively  that  the  younger  the  animal  the 
more  rapid  the  increase  in  live  weight.  The  calf  requires  less 
food  than  a  yearling,  and  likewise  a  yearling  less  food  than  a 
2-year-old,  but  a  yearling  gains  more  rapidly  than  a  2-year-old, 
and  a  2-year-old  gains  more  rapidly  than  a  3-year-old.  Hence 
we  are  justified  in  the  conclusion  that  young  animals  gain  more 
economically  than  older  ones. 

A  recalculation  of  these  data,  on  the  basis  of  an  investment  of 
$1,000  in  the  feeding  of  cattle  of  each  kind,  as  in  the  table  on  the 
following  page,  makes  the  differences  due  to  age  more  striking. 


24 


25 


26 


28 


10 


(  bmparativt  profit  from  feeding  young  <in<l  <>/il,  ,-  cattU  t  on  On 

in  a  .-h  <l  |. 


1 
LOO 


•Id •  S4.U0 

2-year  old 100 

old LOO 

Call 4.  i»o 


Selling 


Profit  per 


live 


10.16 


weight. 


ment. 


• 


It  will  be  Been  from  this  table  that  when  cattle  arc  purchased 
at  the  same  price  per  pound  and  sold  on  the  same  margin,  the 
profit  per  1,000  pounds  live  weighl  at  the  beginning  is  largely 
in  favor  of  the  young  animal.  It  i--  equally  true  that  the  re- 
turns for  each  $1,000  invested  is  also  largely  in  favor  of  the 
younger  animal.  It  is  not  therefore  surprising  that  the  n 
intelligent  feeders  are  now  feeding  expensive  grains  to  young 
cattle.  As  Long  as  the  market  requirements  are  satisfied  by  a 
live-weight  carcass  of  L,200  to  L,400  pounds,  it  will  be  profit- 
able to  push  these  animals  from  birth  to  the  time  they  are  sold 
on  the  market.  It  may  be  safely  stated  that  an  acre  of  corn 
will  produce  more  beef  when  fed  to  young  cattle  than  it  will 
when  iv(\  to  the  older  animals. 

It  does  not  necessarily  follow  from  what  has  been  presented 
that  it  will  always  be  more  profitable  for  the  cattle  feeder  to 
l>u\  young  cattle  for  fattening.  Profit  in  cattle  feeding  is 
largely  dependent  upon  the  margin  between  the  buying  and  the 
sidling  price.  The  greater  this  margin  and  the  heavier  the  ani- 
mals when  purchased  for  feeding,  the  greater  will  be  the  ulti- 
mate profit.  Under  existing  conditions  there  is  a  smaller 
margin  on  young  cattle.  Thin,  2-year-old  steers  weighing  900 
pounds  may  frequently  he  purchased  for  4  cents  a  pound  and, 
after  fattening,  sell  for  $5.50  or  $6  per  hundred.  Such  cattle 
may  be  much  more  profitable  for  the  feeder  than  calves  or  year- 
lings weighing  500  pounds,  costing  4^  cents  and  selling  when 
finished  for  54  cents  per  pound. 

We  must  (dearly  distinguish,  however,  between  raising  one's 
own  cattle  to  feed  and  buying  them.  Unquestionably  when  the 
feeder  raises  his  own  cattle,  the  earlier  he  can  finish  them, 
the  more  profitable  will  he  the  enterprise.  The  cattle  feeder 
sometimes  finds  it  more  profitable,  as  shown  above,  to  buy 
older  cattle. 


11 

DETAILED  DESCRIPTION  OF  A  GOOD  FEEDER. 

Head  and  Neck.  The  tirst  step  in  judging  an  animal  i>  to  29 
examine  carefully  its  genera]  appearance,  including  a  close  scru- 
tiny of  the  form  and  quality,  then  to  turn  attention  to  a  detailed 
study  of  the  head  and  neck.  The  head  and  shoulders  should  be 
moderately  fine,  with  a  broad,  full,  and  high  forehead,  indicat- 
ing a  generous  brain,  which  will  suggest  a  well-developed  nerv- 
ous system  and  strong  vitality.  A  short  face,  hut  not  lean,  is  an 
ever-present  characteristic  in  a  beef  steer  of  prime  quality.  A 
broad  muzzle  with  nostrils  wide  and  open  is  seldom  associated 
with  a  poor  feeder.  A  clear,  full  eye  shows  good  health  and  a 
quiet  temperament.  Above  all  things,  shun  a  steer  with  a 
small,  contracted  "pig"  eye.  The  head  should  be  well  carried 
on  a  short,  full,  thick  neck.  It  is  here  that  the  butcher  and 
feeder  are  somewhat  at  odds,  because  the  butcher  looks  upon 
the  neck  as  so  much  beef  of  an  inferior  quality  that  must  be 
sold  at  a  reduced  price:  but  the  feeder  long  ago  learned  that  a 
short,  thick  neck  is  invariably  associated  with  thickness  of  flesh, 
and  gives  assurance  of  an  animal's  ability  to  lay  up  fat  on  the 
loin,  back,  and  rib. 

Forequaktek. — Passing  back  from  the  head  and  neck  we 
observe  next  the  shoulder  vein,  which,  as  indicated  by  the  chart, 
lies  just  in  front  of  the  shoulder  blade.  This  region  should  be 
characterized  by  fullness.  The  shoulder  of  a  good  beef  steer 
is  compact  and  well  covered  with  flesh,  with  no  tendency  to 
coarseness  or  angularity.  The  condition  of  the  animal  at  the 
time  will,  of  course,  materially  influence  this  point  and  should 
be  given  due  weight. 

The  chest,  which  includes  that  region  of  the  trunk  in  which 
the  vital  organs,  the  heart  and  lungs,  are  found,  is  of  the  high- 
est significance,  as  indicating  the  existence  or  nonexistence  of 
qualities  fundamental  to  the  usefulness,  gradual  development. 
and  final  profit  of  the  beef  animal.  A  broad,  deep,  and  full 
chest  is  a  very  valuable  characteristic.  Such  a  chest  is  prima  30 
facie  evidence  of  large  heart  and  lung  room,  and,  other  things 
being  equal,  of  a  good  development  of  these  supremely  impor- 
tant organs.  When  we  remember  that  the  efficiency  of  the 
blood  is  directly  dependent  upon  the  respiratory  power  of  the 
lungs,  and  that  this  blood  is  the  chief  agent  in  bringing  about 
the  assimilation  of  the  large  quantities  of  food  consumed  by 
the  fattening  animal,  and  that  this  life-giving  fluid  is  pumped 


LS 

by   t  he   heart    to    the   ino-t    remote   e\t  remit  i<--.  we  can  966  the 

necessity  of  a  spacious  chest  The  forelegs  may  indicate  qual- 
ity,     Sometimes,  owing  to  the  way   th.\  are  placed  under  the 

body,  they  suggest  a  narrow  rhe-t.  The  desirable  conforma- 
tion i-  a  straight  beg,  set  firmly  at  the  servers  of  the  body,  with 

a  -mooth.  moderately  line,  and  den-e  -hin  or  cannon  hone. 
(  Soarse  hone-,  big  joint-,  and  rough.  -<-al\  ho<»f-an  objectionable. 

1m>!)v.  The  «_ri rth.  ,,r  as  it  Is.  sometimes  called,  tlie  heart 
girth,  is  frequently  so  smell  as  to  he  a  very  serioui  A 

desirable  beef  animal  ha-  a  large  girth.     A  large  girth  i-  b 

ciated  with  many  other  fundamentally  essentia]  characters,  Mich 
a-  lull  crop-,  well-tilled  foreflank.-.  well--prung  rib.-,  and  a 
wide,  deep  chest  Since  no  amount  of  feeding  can  ever  correct 
a  marked  deficiency  in  the  girth  of  an  animal,  this  i>  a  highly 
important  feature. 

The  importance  of  an  arched,  well-sprung  rib  is  very  often 
overlooked  by  those  who  place  undue  -tie--  upon  a  straight 
underline.  By  an  arched,  well-sprung  rib  we  mean  a  rib  which 
leave-  the  hackhone  almost  horizontally  and  earrie.-  the  width 
of  the  back  well  out  to  the  side,  drooping  with  a  graceful  curve 
downward  and  outward  and  extending-  well  down,  making  a 
31  deep  and  capacious  ahdomen.  An  animal  posses- ing  -uch  a 
rih  will  frequently  show  a  somewhat  pendant  or  dispropor- 
tionately large  paunch  when  in  a  lean  condition,  while  the 
■no  animal  fattened  may  possess  an  almost  ideal  bottom 
line.  Although  a  pendant  paunch  is  not  in  itself  always 
desirable,  when  associated  with  a  broad  back  and  caused  by 
a  deep,  well-sprung  rib,  it  does  become  an  important  and 
desirable  characteristic. 

With  the  well-formed  rib  there  should  be  a  broad,  straight 
back  moderately  short  and  well  covered  with  flesh.  Exces- 
sively long  backs  seem  to  be  uniformly  present  in  late-maturing 
animals.  The  loin,  carrying  as  it  does  the  very  highest  quality 
of  flesh  to  be  found  in  the  animal,  is  justly  regarded  by  feeder-. 
butchers,  and  consumers  alike  as  the  one  most  important  part 
of  the  entire  animal.  A  good  loin  is  broad,  full,  and  thickly 
fleshed.  Firm,  thick  flesh  is  especially  to  be  desired,  as  it  may 
happen  that  while  an  animal  may  possess  a  broad  back  it  may 
be  so  sparsely  covered  with  flesh  as  to  make  him  an  undesirable 
butcher's  beast. 

The  flank  that  is  low.  thick,  and  full  is  always  found  with  a 
-traight  underline  and  thick,  deep  quarter^,  and  these  are  found 
with  other  desirable  qualities  in  all  good  beef  forms. 


13 

View. 

Hindquarters. — The  hips  are  first  to  attract  our  attention  in  32 
the  hindquarters  of  an  animal,  and  when  these  are  wide  apart, 
smooth,  and  well  proportioned  to  the  rest  of  the  body,  all  the 
requirements  for  beef  excellence  are  fulfilled.  The  rump  of 
the  good  beef  animal  is  long,  level,  wide,  and  entirely  free  from 
any  suggestion  of  bunchy  or  patchy  fat  at  the  base  of  the  tail.  A 
long  rum})  is  considered  by  many  practical  breeders  as  a  highly 
valuable  quality. 

The  pin  bones  should  be  wide  apart  and  sufficiently  high  to 
carry  the  back  line  out  straight  to  the  base  of  the  tail.     Th< 
bones  should  not  be  too  prominent,  and  should  be  smooth  and 
free  from  any  indications  of  patchiness. 

The  tail,  if  terminated  by  a  switch  of  fine  hair  and  having 
moderately  fine  bone,  may  be  a  valuable  indicator  of  good 
quality  and  early  maturity,  especially  so  when  all  other  indica- 
tions mentioned  in  the  preceding  paragraph  point  to  the  same 
conclusion.  The  tail  must  be  well  set  on,  neither  too  high 
nor  too  low.  It  should  hang  exactly  at  the  angle  of  the  body 
and  hang  straight  down  in  a  graceful  manner. 

The  full,  thick,  and  well-fleshed  thigh  will  not  be  overlooked, 
and  with  such  a  thigh  the  twist  will  extend  well  down,  giving 
the  general  appearance  of  very  short  legs  when  the  animal  is 
viewed  from  behind. 

FEEDING. 

The  methods  employed  in  fattening  cattle  will  often  determine 
the  profit  resulting.  In  general,  all  cattle  feeding  may  be 
divided  into — 

1.  Winter  feeding. 

2.  Summer  feeding. 

Winter  Feeding. — (a)  It  has  been  found  profitable  to  feed 
a  nitrogenous  roughage,  like  clover,  cowpea,  or  alfalfa  hay  with 
corn,  to  fattening  steers.20 

(b)  Another  method  which  is  followed  with  great  success  in 
the  middle  West  is  to  feed  a  limited  corn  ration  (6  to  8  pounds) 
with  some  nitrogenous  roughage  like  clover,  cowpea,  or  alfalfa 
hay.  On  this  ration  animals  frequently  make  a  gain  of  2  pounds 
per  day  throughout  the  feeding  period.  These  cattle  are  usually 
finished  on  grass  alone  or  a  full  ration  of  grain  in  addition  to 
the  pasture. 

(c)  When  corn  is  worth  40  cents  or  more  a  bushel  it  has  been 
found  profitable  to  add  some  nitrogenous  concentrate  like  cot- 
ton-seed or  linseed  meal. 


u 

(d)  Wherever  silage  has  been  used  in  cattle  feeding  it  has 
been  found  to  be  considerably  more  efficient  than  the  same 
materia]  harvested  in  the  ordinary  way. 

(e)  Where  a  silo  Is  not  practicable  the  feeding  of  shock  corn 
bas  given  uniformly  profitable  results  when  fed  to  cattle. 

',]:]  mi:k   Feeding.     In  sections  where   bluegrass  or  other 

natural  pasture  plants  are  obtained,  it  has  been  found  profitable 

;>  I       to  feed  cattle  a  full  ration  of  grain  while  on  pasture.     This 

method  bas  iii  general  proven  more  profitable  at  the  Missouri 

Experiment   Station   than   winter   feeding.     For  two   seasons 

there  corn  alone  was  fed   in  comparison  with  corn  and  cotton- 

35  seed  meal  and  corn  and  linseed  meal.  The  best  results,  SO  far 
as  the  finish  and  quality  of  the  fat  cattle  are  concerned,  were  in 

every  case  secured  from  feeding  corn  and  Linseed  meal.  The 
ration  composed  of  corn  and  cotton-seed  meal  invariably  resulted 
in  the  largest  gains  per  hundred  pounds  of  feed  fed.  This 
ration  was  second  to  corn  and  linseed  meal  in  point  of  finish 
and  quality  of  the  fat  animals.  The  ration  made  up  exclusively 
of  shelled  corn  fed  to  cattle  on  pasture  was  sometimes  the  most 
profitable  ration  when  corn  was  40  cents  or  less  per  bushel. 

Shelter  and  Profitable  Gains. — The   Missouri    Experi- 

36  ment  Station,  as  the  result  of  three  3rears'  trial,  has  shown  that 
stabling  cattle  in  warm  barns  is  not  only  not  essential  hut  not 
profitable  under  the  conditions  prevailing  there.  Fattening 
cattle  that  received  a  heavy  ration  of  concentrated  grain  did  not 
need  warm  houses.     Economical  gains  were  invariably  made  at 

37  this  station  when  the  cattle  were  loosehT  confined  in  a  shed  open 
to  the  south. 

Grain  Required  to  Produce  100  Pounds  Gain. — The  fol- 
lowing table  is  interesting  as  indicating  the  amount  of  grain 
required  to  produce  100  pounds  of  gain.  It  will  be  seen  that 
this  quantity,  and  consequently  the  cost  of  1  pound  of  gain, 
varies  between  wide  limits. 


15 


Grain  required  for  100  pounds  of  gain  for  fattening  cattle. 


Kind  of  grain  fed. 


Atre  of  !  Le^th  of 

Agt  OI         f^Hino- 


cattle. 


feeding 
period. 


Grain 
to  pro- 
duce 
100 
pounds 
gain. 


Remarks. 


Reference. 


View. 


Corn  meal . 


Years. 
3 


6  months  . 


Ear  corn 

Dry  shelled  corn... 
Shelled    corn 

soaked. 
Corn-and-cob 

meal. 

Corn  meal 

Corn-and-cob 

meal. 

Corn  meal 

Ear  corn 


...do 

5  months  . 
...do 


140  days  . 


...do... 
150  days 


....do. 
....do. 


Mixed  grains 

Cotton-seed  meal. 

Cotton  seed  meal. 


Mixed  grains . 

Do 

Do 

Do 

Do 

Do 

Corn 


...do 

100  days  . . 

90  days... 


Pounds, 
1,122 

1,410 

1,105 
938 

732 

795 
1,260 

1,166 
1,271 

905 

224 


Roughage,  corn  sto- 
ver. 

....do 

do 

do 


Steers  in  thin  condi- 
tion at  beginning. 
do 

Half  fat  at  beginning. 


.do 


Do. 
Do. 


Do. 
Do. 


92  days  . . 

6  months 

lyear 

....do 

18months 
....do 

119  days  . . 


...do 

80  days  . . . 


....do. 
....do. 


Do. 


.do 


205 


549 
879 
560 
685 
1,151 


831 
a  605 


a  301 
a  1, 160 


a  445 


Roughage,   cotton- 
seed hulls. 
do 


Nine  breeds 

Angus  and  Shorthorn 

Six  breeds 

do 

Five  breeds 

Four  breeds 

Roughage,     timothy 
hay. 

Roughage,      cowpea 

hay. 
Roughage,     timothy 

hay. 
Roughage,  clover  hay 
Roughage,    sorghum 

hay. 
Roughage,  clover  and 

corn  stover,  equal 

parts. 


Kansas    Sta.    Buls. 
34,60. 

Do. 
Kansas  Sta.  Bui.  47. 

Do. 

Kansas  Sta.  Rept., 
1884. 
Do. 
Kansas  Sta.  Rept., 
1885. 
Do. 
Kansas   Sta.    Buls. 
34,  39,  and  60. 
Do. 
North  Carolina  Sta. 

Bui.  93. 
Arkansas  Sta.  Rept., 

1890. 
Iowa  Sta.  Bui.  20. 
Iowa  Sta.  Bui.  28. 
Michigan  Bui.  44. 

Do. 
Michigan  Bui.  69. 

Missouri  (Board  of 
Agr.  Rept.,  Sept., 
1901). 
Do. 

Do. 

Do. 
Do. 

Do. 


a  Each  steer  received  only  6  pounds  of  corn  daily. 

The  factors  which  are  most  important  in  determining  the  gain 
as  shown  in  the  table  are  the  age,  condition,  methods  of  feeding, 
kind  of  roughage,  and  character  of  the  grain  ration.  In  this 
table  no  estimate  has  been  made  for  the  gains  of  hogs  following 
the  steers.  The  experiments  so  far  conducted  seem  to  indicate 
that  the  droppings  of  steers  fed  on  corn  meal  or  other  finely 
ground  meal  contain  a  comparatively  small  amount  of  nutri- 
ment available  for  the  hogs.  On  the  other  hand,  whenever 
cattle  are  fed  on  ear  corn,  shelled  corn,  or  Kafir  corn  the  drop- 
pings are  very  valuable  for  hogs. 

It  may  be  safely  stated,  on  the  basis  of  the  results  already 
secured,  that  under  conditions  which  require  1,000  pounds  of 
unground  corn  to  produce  100  pounds  of  gain  on  cattle  we  may 
estimate  that  175  to  200  pounds  of  corn  passes  the  steer  undi- 
gested, and  this  is  nearly  all  available  for  hogs.  In  other 
words,  1,000  pounds  of  corn  will  produce  100  pounds  of  beef 
and  40  pounds  of  pork. 


16 


Stated  in  another  way,  VIM,  pounds  of  corn  will  produce  100 
pounds  of  beef,  and  1T.'»  to  200  pom  Lb  of  corn  in  the  droppings 
will  make  on  the  average  about  40  pounds  of  pork.  Estimated 
in  still  other  terms,  we  are  justified  in  saying  thai  LOO  pounds 
of  shelled  corn  fed  to  Bteers  will  produce  4  pounds  of  pork  on 
88  the  hogs  following.  These  estimates  arc  very  conservative  and 
31>        many  feeder-  claim  to  secure   much  more  gains  from  hogs  than 

these  experiments  -how. 
40  The  cheapest  gains  are  apparently  made  on  young  while 

-1  1       grazing,   but   at   the   Missouri   Experiment  Station  results  as 

42  favorable  were  secured  while  feeding  yearlings  a  partial  grain 

43  ration  with  clover  hay.  The  costliest  gainsare  those  made  from 
II  feeding  .".-year old  steer-  in  half  fat  condition  at  the  begh> 
45       nine-  of  the  feeding  period  on  an  unbalanced  ration  of  corn  and 

timothy  hay. 


APPENDIX. 


IiANTEIOT   SLIDES. 

No.  of 

view. 

1.  Carcass  of  a  well-fattened  grade  steer  as  cut  up  by  Chicago  butchers,  giving 

retail  price  per  pound  for  the  different  cuts. 

A  good  1, 200-pound  steer  dresses  about  800  pounds,  and  of  this  70*  pounds  is  marketable 
meat.  Notice  that  the  best  cuts  are  taken  from  ribs,  loin,  and  hindquarters.  These  valu- 
able cuts  together  weigh  346  pounds  and  soil  for  (44.55.  The  less  valuable  cuts  from  the 
forequarters.  belly,  and  Hank  weigh  362  pounds  and  bring  only  816. 1*. 

From  diagram  prepared  by  F.  B.  Mumford  from  data  furnished  by  E.  F. 
Swift  and  S.  T.  White,  of  Chicago. 

2.  Side  of  beef  showing  how  packers  cut  up  beef  for  the  wholesale  trade. 

From  U.  8.  Dept.  Agr.,  Farmers'  Bui.  71. 

3.  Names  and  location  of  the  different  parts  of  beef  animal. 

Original. 

4.  A  low,  blocky  type. 

This  type  matures  quickly  and  sells  for  a  high  price. 

5.  An  ideal  beef  type.  {{j^rU    */ , ^ 

Courtesy  of  C.  G.  Comstock,  Albany,  Mo.  y^y^fhf^ 

6.  -Champion-Angus'  heiler— Smithfield  (England)  Fat  Slock  Show.  I         c^p^*     ^      jj^ 

,  From  U.  S.  Dept.  Agi.,  Famieib7  Bui.  71. 

7.  Particularly  good  type  of  a  profitable  feeder. 

This  steer  weighed  1,650  pounds  at  30  months  old. 

Courtesy  Missouri  Experiment  Station. 

8.  An  unprofitable  feeder. 

Legs  too  long,  back  too  sharp,  lines  not  straight  and  thinly  covered  with  flesh. 
Courtesy  Missouri  Experiment  Station. 

9.  A  late  maturing  type. 

Will  make  good  gains  and  if  fed  for  a  long  time  will  bring  a  good  price,  but  not  so  profit- 
able as  earlier  maturing  animals. 

Courtesy  Missouri  Experiment  Station. 

10.  A  medium  steer. 

Would  be  better  if  lower  in  the  flank  and  deeper  and  broader  in  conformation. 
Courtesy  Missouri  Experiment  Station. 

11.  Table  showing  cost  of  gain  is  greater  in  long  feeding  periods. 

From  Henry's  "Feeds  and  Feeding." 

12.  Prime  of  rib  beef  cuts. 

On  the  right  an  excessively  Eat  carcass.    On  the  left  a  well-fattened  carcass. 
Courtesy  Missouri  Agricultural  College. 

(17) 


18 


14. 


15. 


16. 


IT. 


hundredweight 

Courtesy  University  of  Nebraska. 

A  BhotihoFB  bull— Ha-mf^o**'*  Best-. - 


No.  of 

vit-w. 

L8«     Loin 

On  the  rik'ht  an  ezeeedTelj  fat  carcass.    On  the  left  a  well-fattened  carcass. 

Courtesy  Missouri  Agricultural  Oollsg 
ChaHei 

Gran<l  champion  -t.  .r  International  Show  1903.     Weight  1.755  pounds.     Sold  for  $26  per 

^Courtesy  ( '.  1>.  Delluwg;  Harysville,  Ha  ?M^^*c£^ 

Texas  cattle  in  1896. 

Prom  Illinois  Sta.  Bui.  7a 
Texas  cattle  in  1901,  Bhowing  five  years'  improvement  resulting  from  use  of 
pore-bred  .-ires. 

Fn.m  Illinois  Sta.  BuL  > 

18.  Shorthorn  ittwr  fod  at  Iowa  Experiment  QUliun. 
.,  ■      --6©Mfm^.-r2tT*CThnn<liudvre!g!il  More1  than  R 

En  uu  U.  8.  Dept. 

19.  An  inferior  type  <»f  beef  animal. 

Sold  for  $2,121  per  hundredweight  less  than  No.  18. 
From  U.  B.  Dept.  Agr.,  Farmers'  Bui.  71. 

20.  Table  showing  that  heaviest  high-priced  cuts  are  found  on  beef-bred  animals. 

Adapted  from  Missouri  Sta.  Bui.  24. 

21.  Ready  for  market. 

Prize  fat  cattle  at  International  Show,  1902.     Fed  by  Turner  McBaine,  Columbia.  Mo. 

22.  A  profitable  type  for  feeding. 

Courtesy  Missouri  Experiment  Station. 

23.  An  unprofitable  type. 

Courtesy  Missouri  Experiment  Station. 

24.  Yearling  cattle  on  full  feed  in  bluegrass  pasture,  at  the  Missouri  Experiment 

Station. 
2.">.     Table  showing  influence  of  age  on  cost  of  beef  production. 
Adapted  from  Canada  Cent.  Expt  Farm  Rpt.  1903. 

26.  Table  showing  comparative  profit  from  feeding  young  and  older  cattle. 

Adapted  from  Canada  Cent.  Expt.  Farm  Rpt.  1903. 

27.  A  typical  Western  cattle-feeding  scene. 

Two-year-old  cattle  on  full  feed. 

Courtesy  J.  T.  and  A.  P.  Johnson,  Mexico,  Mo. 

28.  Yearling  cattle  fed  on  corn  and  linseed  meal  and  bluegrass  pasture. 

Missouri  Experiment  Station. 
2!>.     A  good  head  and  forequarter. 
Courtesy  C.G.  Comstock. 

30.  shorthorn  bull— Invincible.     A  profitable  type  of  bed  cattle. 

Courtesy  T.J.  Wornall  A:  Son.  Liberty,  Mo. 

31.  A  useful  feeder,  deficient  in  breadth  and  depth  but  good  quality. 

Courtesy  Missouri  Experiment  Station. 
.'3  2.      \  gi  od  bindquai  I 

Courtes:  imstock. 


19 

No.  of 
view. 

33.  A  productive  bluegrass  pasture  on  farm  Missouri  Agricultural  College. 

34.  Summer  feeding. 

Courtesy  Missouri  Louisiana  Purchase  Exposition  Commission. 

35.  Summer  feeding. 

An  ideal  pasture  scene.    A  part  of  these  cattle  sold  for  8  cents  per  pound. 
Courtesy  Missouri  Experiment  Station. 
30.     The  most  profitable  shelter  yet  devised  for  sheltering  fat  cattle. 
On  the  farm  of  the  Missouri  Agricultural  College. 

37.  "Winter  feeding  without  shelter. 

Courtesy  Missouri  Experiment  Station. 

38.  Shorthorn  matrons. 

Courtesy  T.  J.  Wornall,  Liberty,  Mo. 

39.  Hereford  breeding  herd. 

Courtesy  Gudgell  &  Simpson,  Independence,  Mo. 

40.  First  prize  aged  herd. 

Missouri  State  Fair,  1903.     Owned  by  O.  Harris,  Harris,  Mo. 

41.  Hereford  bulls. 

The  descendants  of  one  of  these  bulls  have  sold  for  $25,000. 

42.  Pure-bred  Herefords  in  pasture. 

Courtesy  T.  C.  Sawyer,  Lexington,  Mo. 

43.  The  winning  young  herd  of  Shorthorns,  1903. 

Courtesy  George  Both  well. 

44.  High-class  beef  makers. 

Aberdeen  Angus  cattle.     Owned  by  W.  J.  Turpin,  Carrollton,  Mo 

45.  Students  judging  fat  cattle  at  the  Missouri  Agricultural  College. 


REFERENCES. 

1.  l\  S.   Dept   Au'i..   Fanners'  Bui.  71. 

2.  Illinois  sta.  Circ. 

:i.  Kansas  Sta.   Bui.  84. 

A.  Missouri  State  Bd.  Agr.  Mo.  Bui.,  2  (1902),  No.  1. 

5.  Canada  Expt  Parma  Rpt.  1902. 

6.  U.  s.  Dept  Agr.,  Farmers'  Bui.  22. 

7.  Illinois  Sta.  Bui.  78. 

8.  Iowa  Sta.  Bui.  28. 
it.  Kansas  Sta.  Bui.  39. 

10.  Kansas  Sta.  Bui.  47. 

11.  Kansas  Sta.   Bui.  51. 

12.  Michigan  Sta.  Bui.  69. 

13.  Minnesota  Sta.  Bui.  60. 

14.  .Missouri  Sta.  Bui.  28. 

15.  Texas  Sta.  Bui.  41. 

16.  Kansas  Sta.  Bui.  113. 

17.  Illinois  Sta.  Bui.  48. 

18.  Pennsylvania  Sta.  Bui.  64. 

19.  Illinois  Sta.  Bui.  73. 

20.  Illinois  Sta.  Bui.  83. 

21.  Feeds  and  Feeding.     By  \V.  A.  Henry.     Madison,  Wis.:  Author,  1902,  4.  ed. 

22.  The  Principles  of  Animal  Nutrition.     By  H.  P.  Arrasby.    New  York:  J.  Wiley 
&  Sons,  1903. 

23.  The  Feeding  of  Animals.     By  W.   H.  Jordan.     New  York:  The  Macmillan 
Co.,  1903. 

(20) 


Beef  Cattle  Score  Card.^ 


Class, 


Fat  Steers. 


general  characters. 

Form. — Compact,  thick-set,  short-legged,  and  stocky  in  appearance;  body  deep, 
thick,  and  of  medium  length;  top  line  straight;  under  line  low  in  flanks;  belly  not 
unduly  large;  scale  large  for  the  age. 

Quality. — General  refinement  and  symmetry  of  clean-cut  features;  beef-breed  char- 
acter pronounced;  bone  fine  and  clean;  hair  fine  and  soft;  skin  fine;  head,  neck,  and 
legs  short. 

Condition. — Prime;  a  deep,  even  covering  of  firm,  mellow,  and  springy  flesh,  with- 
out ties,  lumps,  patches,  or  rolls,  especially  in  back  and  loin;  full  in  flanks,  shoulder 
vein,  and  at  base  of  tongue;  top  and  points  of  shoulder,  hip  bones,  and  tail  head 
smoothly  covered;  skin  loose  and  soft;  purse  full. 

Constitution. — Should  be  thoroughly  healthy. 

Early  maturity. — General  refinement  and  compactness;  bocly  large;  extremities 
small;  shortness  of  head,  neck,  and  legs;  amplitude  of  girth  in  chest,  belly,  and  flanks. 


Scale  of  points. 


Age,  estimated corrected 

Weight,  estimated lbs;  corrected lbs. : 

Score  according  to  age  and  condition 

Skin,  loose,  soft,  elastic,  free  from  scurf 

Hair,  fine,  soft 

Face,  short,  fine 

Forehead,  broad 

Eyes,  full,  bright 

Jaws,  wide,  deep,  and  strong 

Neck, short,  thick,  curving  smoothly  into  shoulders  and  brisket,  throat  clean; 

dewlap  slight 

Shoulders,  compact,  snug,  and  smooth;  top  and  points  well  covered;  thickly 

and  evenly  fleshed 

Forelegs,  short,  straight,  arm  full;  bone  fine  and  clean 

Brisket,  neat,  firm,  broad * 

Chest,  full,  deep,  wide;  heart  girth  large,  fore  flanks  deep  and  full 

Barrel,  medium  length,  belly  not  conspicuously  large , 

Crops,  full,  thickly  and  evenly  fleshed 

Ribs,  long,  closely  set,  well  sprung,  extending  well  back,  thickly  and  evenly 

fleshed;  back  broad  and  straight 

Loin,  broad,  straight;  thickly  and  evenly  fleshed 

Hips,  wide  but  not  prominent,  smoothly  covered 

Rump,  long,  level,  wide;  tail  head  smooth;  thickly  and  evenly  fleshed 

Pin  bones,  far  apart;  not  prominent 

Thighs,  full,  deep,  fleshed  well  down  to  hocks 

Twist,  deep,  full 

Hind  legs,  short,  straight,  bone  fine  and  clean 

Hind  jlank,  full,  low,  and  thick 


Total 


Score. 


Animal Date. 

Judge 


a  Used  by  department  of  animal  husbandry,  University  of  Missouri. 


(21) 

o 


"1 


